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Method for preparing shiitake mushrooms with high rehydration property by combined drying of pulsating vacuum radio frequency and microwave

A technology of combined drying and pulsating vacuum, applied in the direction of bacteria used in food preparation, food drying, food ingredients as antimicrobial preservation, etc., can solve problems such as product quality decline, crusting, uneven drying, etc.

Active Publication Date: 2021-04-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the penetrating ability of ordinary microwave drying is weak, and the internal heat of the material is less, so it is easy to cause uneven drying and crusting, resulting in a great decline in the quality of the product

Method used

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  • Method for preparing shiitake mushrooms with high rehydration property by combined drying of pulsating vacuum radio frequency and microwave
  • Method for preparing shiitake mushrooms with high rehydration property by combined drying of pulsating vacuum radio frequency and microwave

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A method for preparing shiitake mushrooms with high rehydration properties by combined drying of pulsating vacuum radio frequency and microwave. The washed shiitake mushrooms are placed in a closed material processing bin, and pulsating pressure is circulated into the material processing bin, and combined with radio frequency and microwave Jointly dry the shiitake mushrooms until the water content is 15%, and then dry the shiitake mushrooms with hot air at 60°C until the water content is lower than 10%. A pulsation period of the pulsating pressure is specifically: 1) The time for releasing the normal pressure to the low pressure is less than 0.2 s; 2) keep at low pressure for 5min; 3) the time for raising the low pressure to normal pressure is 12s; 4) keep at normal pressure for 2min, and use radio frequency and microwave to dry shiitake mushrooms simultaneously in this stage (this stage refers to 4) within 2 minutes under normal pressure);

[0032] Wherein, in step 4),...

Embodiment 2

[0035] A method for preparing shiitake mushrooms with high rehydration properties by combined drying of pulsating vacuum radio frequency and microwave. The washed shiitake mushrooms are placed in a closed material processing bin, and pulsating pressure is circulated into the material processing bin, and combined with radio frequency and microwave Combined drying of shiitake mushrooms until the water content is 35%, and then drying the shiitake mushrooms in the sun until the water content is lower than 10%. A pulsation period of the pulsating pressure is specifically: 1) The time for releasing the normal pressure to the low pressure is less than 0.2s; 2) Keep under low pressure for 10 minutes; 3) The time to raise the low pressure to normal pressure is 60s; 4) Keep under normal pressure for 5 minutes, and use radio frequency and microwave to dry the shiitake mushrooms at the same time during this stage;

[0036] Wherein, in step 4), the temperature in the material processing cha...

Embodiment 3

[0039] A method for preparing shiitake mushrooms with high rehydration properties by combined drying of pulsating vacuum radio frequency and microwave. The washed shiitake mushrooms are placed in a closed material processing bin, and pulsating pressure is circulated into the material processing bin, and combined with radio frequency and microwave Jointly dry the shiitake mushrooms until the water content is 20%, then dry the shiitake mushrooms with hot air at 60°C until the water content is lower than 10%. A pulsation period of the pulsating pressure is specifically: 1) The time for releasing the normal pressure to the low pressure is less than 0.2 s; 2) Keep the low pressure for 8 minutes; 3) The time for raising the low pressure to normal pressure is 30s; 4) Keep it for 3 minutes under normal pressure, and use radio frequency and microwave to dry the shiitake mushrooms at the same time during this stage;

[0040] Wherein, in step 4), the temperature in the material processing...

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Abstract

The invention discloses a method for preparing high-rehydration shiitake mushrooms by combined drying of pulsating vacuum radio frequency and microwave. Jointly drying the shiitake mushrooms to a moisture content of 15-35%, and then drying the shiitake mushrooms by other drying methods until the moisture content is lower than 15%, a pulsation cycle of the pulsating pressure is specifically: 1) the time for releasing the normal pressure to a low pressure less than 0.2s; 2) keep 5-10min under low pressure; 3) the time to raise the low pressure to normal pressure is 12-60s; 4) keep 2-5min under normal pressure, and use radio frequency and microwave simultaneously in this stage Dried shiitake mushrooms; the low-pressure amplitude of the pulsating pressure is 3‑10kPa. The method of the invention has short drying time, and the prepared shiitake mushrooms have low shrinkage rate, high rehydration, long shelf life and good quality.

Description

technical field [0001] The invention relates to a drying method of shiitake mushrooms. More specifically, the present invention relates to a method for preparing shiitake mushrooms with high rehydration property by combined drying of pulsating vacuum radio frequency and microwave. Background technique [0002] Lentinus edodes is a kind of edible fungus with rich nutrition, high protein, low fat, many amino acids and a large amount of trace elements, known as "the king of mushrooms". Fresh shiitake mushrooms will undergo a series of physiological changes after picking, such as respiration, which will cause them to lose water; sugar and nitrogen metabolism will reduce their freshness, making them difficult to store. Therefore, most commonly eaten shiitake mushrooms are dried products. [0003] At present, the main methods of drying shiitake mushrooms are hot air drying and traditional sun drying. The drying time required by these two drying methods is longer, the product shr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/01A23B7/015
CPCA23B7/01A23B7/015A23B7/16A23V2002/00A23V2400/231A23V2200/10A23V2250/511A23V2250/6406A23V2250/5072A23V2250/1578A23V2250/1582A23V2250/032A23V2250/708A23V2250/05A23V2300/10
Inventor 毕金峰易建勇赵圆圆吕健周沫吴昕烨肖敏
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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